Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse

By Emeril Lagasse

During this impressive new publication, Emeril Lagasse maintains his lifelong dedication to utilizing clean, neighborhood elements in his eating places and residential kitchen. He has spent the earlier thirty years development shut relationships with farmers, fishermen, and ranchers. Farm to Fork is his advisor that will help you discover the good neighborhood bounty via fifteen flavorful chapters—sweet summer season in "The 3 Sisters: Corn, Beans, and Squash," juicy "Berries, Figs, and Melons," elegant obviously raised meats in "Out at the Range," clean trap in "Fresh Off the Dock," and residential canning advice from "Home Economics: holding the Harvest."

Fill your basket with the ripest parts from each season on the markets (or your yard backyard) and dig into scrumptious recipes reminiscent of candy Potato Ravioli with Sage Brown Butter, tacky Creole Tomato Pie, Honey-Brined beef Chops with Nectarine Chutney, Watermelon Rind Crisp candy Pickles, and Rhubarb Strawberry Crisp. Even how one can make your personal cheese and pasta at domestic. Emeril stocks his love for clean from-the-fields foods—and the background of the artisans who carry them to the desk.

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Here are some filling ideas: • C  aramelized Onions (page 215) and Manchego cheese • S  un-Dried Tomato Pesto (page 209) and freshly grated Parmesan cheese • S  hredded prosciutto and Gorgonzola cheese • C  hopped Brie cheese and green apple • C  hutney and grated sharp cheddar cheese 61 appetizers 1 Preheat the oven to 400°F. Line a baking sheet with parchment paper. Unfold the puff pastry sheet on a lightly floured surface. With a 21/2- or 3-inch round floured cookie cutter, cut out the desired number of puff pastry bites, working quickly so the dough does not become too sticky to handle.

2 Add ice cubes to the glass and then pour in the vodka, liqueur, and lime juice. Add the mint leaves and stir to combine. 3 seriously simple parties 54 Top off the drink with the sparkling cider and serve. 2 tablespoons thin European cucumber strips (about 3 inches long) Ice cubes 2 ounces vodka 1 ounce St-Germain (elderflower liqueur) 2 tablespoons fresh lime juice 3 fresh mint leaves, torn Sparkling apple cider, sparkling wine, or sparkling water to top off the drink seriously simple parties 56 ap p etizers Warm Sweet & Spicy Mixed Nuts 58 Herbed Garlic Cheese Bread 59 Parmesan Dip 60 Parmesan-Artichoke Dip 61 Hawaiian Ahi Dip 62 Grilled Artichoke Halves with Grilled Tomato Aioli 63 Prosciutto-Wrapped Figs with Burrata & Port & Balsamic Syrup 65 Tapas Platter 66 Roasted Shrimp Cocktail with Mango Cocktail Sauce 68 Smoked Salmon with Crispy Shallots & Dilled Cream 70 Grilled Chicken Skewers with Yogurt-Mango Curry Sauce 71 Chicken Drumettes with Romesco Sauce 72 57 appetizers Mini–Corn & Crab Cakes with Grilled Tomato Aioli 67 warm sweet & spicy mixed nuts These nuts, adapted from a recipe in The Union Square Cafe Cookbook, are addictive.

Serve warm or at room temperature. Here are some filling ideas: • C  aramelized Onions (page 215) and Manchego cheese • S  un-Dried Tomato Pesto (page 209) and freshly grated Parmesan cheese • S  hredded prosciutto and Gorgonzola cheese • C  hopped Brie cheese and green apple • C  hutney and grated sharp cheddar cheese 61 appetizers 1 Preheat the oven to 400°F. Line a baking sheet with parchment paper. Unfold the puff pastry sheet on a lightly floured surface. With a 21/2- or 3-inch round floured cookie cutter, cut out the desired number of puff pastry bites, working quickly so the dough does not become too sticky to handle.

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